Eitaro Masui

Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying

Han Zhang, J. Chen, Shuo Wang, 2019, Analytical Letters.

Response to the Letter to the Editor Regarding “A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on their Fatty Acid Composition”

J. Chen, Han Zhang, Shuo Wang, 2020, European Journal of Lipid Science and Technology.

A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition

J. Chen, Han Zhang, Shuo Wang, 2018 .

Model for prediction of the carbonyl value of frying oil from the initial composition

J. Chen, Han Zhang, Shuo Wang, 2020 .